Urban Tadka is an award-winning Indian restaurant in Sydney. They were voted readers' choice for restaurant of the year at the 'Australian Good Food & Travel Guide 2016 Awards' and won 'Restaurant of the Year' at the India Australia Business and Community Awards in 2015.
This week, Urban Tadka's celebrated chef, Dimpy Singh showed SBS Hindi's Executive Producer Kumud Merani how to cook his spectacular Indian sweet dish -Gulab ke Jamun.
Here's how to make traditional Indian dessert, KESAR GULAB KE JAMUN.
INGREDIENTS
- TOP QUALITY MILK POWDER
- THICKENED CREAM
- SELF RAISING PLAIN FLOUR
- MILK
- BICARB-SODA
- SUGAR
- SAFFRON
- CARDAMOM PODS
- ONE LEMON
- KEWRA WATER
- OIL
- FOR GARNISH SILVERED ALMONDS,
- DESECRATED COCONUT
- GRATED PISTA
Recipe:
- To make jamun balls, add 200 grams milk powder, 100 grams self-raising powder, 100 gms thickened cream, pinch of bi-carb soda, 100 grams milk to make nice, soft dough.
- Set aside in a cling wrap for an hour.
- To make the sugar syrup, take 2 litres of water.
- Add 1 kg sugar, few cardamom pods and put it to boil till syrup thickens.
- Add saffron, couple of pieces of sliced lemon and Kewra water.
- Now take the dough and make small round balls.
- Deep fry them until brown.
- Soak the fried balls in the sugar syrup for atleast 2-3 hours.
- Garnish with almonds, coconut & pista.
Follow us on Facebook
